This chickpea salad sandwich recipe is quick and easy and perfect for summer entertaining! We’ve used slider buns to turn them into a tasty appetizer, topped with a cornichon pickle. Vegan-adaptable.
Ten times a day something happens to me like this – some strengthening throb of amazement – some good sweet empathic ping and swell. This is the first, the wildest and the wisest thing I know: that the soul exists and is built entirely out of attentiveness.
Mary Oliver
This is the easiest appetizer ever! Chickpea Salad Sliders with fresh herbs, capers, and arugula have become a godsend when whipping something up quickly and inexpensively for a gathering. They are easily made vegan with vegan mayo! Or make our homemade olive oil mayo.
My friend Sherrece introduced the chickpea salad sandwich to me many years ago now, and I fell in love with them, putting a variation of them on our catering menu. They are always a big hit, and surprisingly, non-vegans devour them too. It’s such a simple recipe that can be made in minutes, and you can make the salad ahead and then assemble it right before the gathering.
This veg-friendly variation of the chicken salad sandwich is perfect for easy weeknight meals or lunches. Instead of slider buns, the salad can be stuffed into pita bread or spooned into wraps. If gluten-free, use lettuce cups!
Why You’ll Love This
- Quick & easy! Ready in 15 minutes with simple ingredients.
- Perfect for summer entertaining. Adorable appetizers that everyone will love!
- Can be made vegan or gluten-free! Use vegan mayo and swap the buns for lettuce cups or gluten-free bread slices.
- Meal-prep friendly! You can make the chickpea salad up to 2 days in advance.
- Versatile! Serve for lunch in pita bread or wraps.
Ingredients
- Chickpeas: Use a 14-ounce can, drained. Chickpeas are rich in protein and have a satisfying texture, perfect for a sandwich base.
- Celery stalks, red onion, and garlic clove: Add both crunchy texture and aromatic, punchy flavor.
- Capers: Plus a little caper “brine” to really pack in their salty, savory, umami flavor.
- Cilantro: Or sub other herbs like dill, basil, Italian parsley, or tarragon.
- Mayo: Try our mayonnaise recipe, make homemade vegan mayo, or use store-bought mayonnaise or Vegenaise.
- Whole grain mustard: Adds a pleasantly bitter kick!
- Slider buns: Perfect for serving as party appetizers! Or serve with pita bread, wraps, or regular sandwich bread. For gluten-free, use lettuce cups.
- Arugula: For a generous serving of fresh greens! Feel free to swap with your favorite seasonal greens.
- Garnish: If desired serve with cornichons (tiny pickles) on skewers! You could do this with olives as well.
- Optional additions: You can also add fresh veggies like sliced avocado, radishes, or microgreens.
How to Make Chickpea Salad Sliders
Step 1: Prepare the chickpea salad. In a medium mixing bowl, mix together chickpeas, celery, onion, garlic, capers, brine, cilantro, mayo, and mustard.
You can mash the chickpeas using a potato masher if you prefer a smoother consistency.
Step 2: Add salt and pepper. Add as needed, making the chickpea salad slightly salty. Refrigerate until ready to serve.
Step 3: Assemble each chickpea salad sandwich. Spread the slider bun “bottoms” out on a platter, then top with a generous spoonful of the chickpea mixture. Add arugula, then the top of the buns. Skewer with a cornichon pickle. Enjoy within an hour!
Serving Suggestions
Chickpea Salad Sliders make a perfect warm weather appetizer, served with a skewered cornichon and a small fork. Or you can enjoy them for lunch or a quick weeknight dinner with pita bread, wraps, regular slices of bread, or even lettuce cups! These chickpea salad sandwiches pair well with any fresh, summery salad. Here are some ideas:
- French Potato Salad
- Grilled Panzanella Salad
- Cucumber Salad
- Pesto Pasta Salad
- Lentil Salad
- Pea Salad
- Dilly Cucumber Tomato Salad
FAQs
The texture in canned chickpeas varies greatly. If they seem too dry, simply add more mayonnaise.
Yes! Just be sure to allow for additional prep time to soak the chickpeas and cook them.
Once assembled, they are best enjoyed within an hour. You can store the chickpea salad for 2 days.
Meal Prep & Storage
Once assembled, the chickpea salad sandwiches are best enjoyed within an hour, however you can make the chickpea salad up to 2 days in advance and store in the refrigerator in an airtight container.
Health Benefits of Chickpeas!
Chickpeas, also known as garbanzo beans, offer numerous health benefits.
- Rich in protein: Chickpeas are an excellent source of plant-based protein, which is essential for building and repairing tissues, producing enzymes and hormones, and supporting overall growth and development.
- High in fiber: The high fiber content in chickpeas supports a healthy digestive system and keeps you fuller for longer.
- Heart health: Chickpeas are rich in vitamins and minerals that support heart health, including magnesium and potassium. These nutrients help to control blood pressure and maintain a healthy heart.
- Supports bone health: Chickpeas contain calcium, iron, and other nutrients that are vital for maintaining strong and healthy bones. This makes them an important food for preventing bone-related issues as you age.
- Antioxidant properties: Chickpeas are a good source of antioxidants, which can help protect your cells from damage and reduce inflammation in the body.
- Boosts mental health: Chickpeas are rich in choline, a nutrient that supports brain function and mental health, aiding in tasks like memory retention and mood regulation.
Enjoy this simple chickpea salad sandwich recipe and let us know what you think in the comments below!
xoxo
More Veggie Sandwiches You Might Enjoy
Chickpea Salad Sliders
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 10 1x
- Category: appetizer, chickpea recipe , sandwich, wrap
- Method: assembled
- Cuisine: American
- Diet: Vegan
Description
Ingredients
- 1 1/2 cups chickpeas ( 14-ounce can, drained)
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 1 garlic clove, finely minced or grated
- 2 tablespoons capers plus 1 teaspoon caper “brine”
- 1/2 cup chopped cilantro ( or sub other herbs- dill, basil, italian parsley, tarragon)
- 1/3 cup mayo or Vegeniase (vegan mayo)
- 1 tablespoon whole grain mustard
- salt and pepper to taste
- 10 slider buns
- 2 cups arugula
- Garnish- small skewers and 10 cornichons (tiny pickles)
Instructions
- In a medium bowl, add the chickpeas, celery, onion, garlic, capers, brine, cilantro, mayo, and mustard, stirring until combined. Feel free to mash the chickpeas a bit if you prefer it that way, using a potato masher.
- Add salt and pepper as needed- you want these to be just slightly salty. Refrigerate until ready to serve.
- Lay the slider bun “bottoms” on a plater and place a generous spoonful on a slider bun. Top with arugula, then the bun top. Skewer with a cornichon pickle.
- These are best served within the hour.
Notes
The chickpea salad can be made ahead and refrigerated for 2 days before assembling the sliders.
Optional additions: sliced avocado, radishes, or microgreens,
Nutrition
- Serving Size: 1 slider
- Calories: 169
- Sugar: 2.4 g
- Sodium: 399.3 mg
- Fat: 7.6 g
- Saturated Fat: 1.3 g
- Carbohydrates: 19.2 g
- Fiber: 2.8 g
- Protein: 3 g
- Cholesterol: 5.6 mg
love you we site well done
What a cheerful little meal. Makes me think picnics right off the bat!
I always try to make at least one meat-free dinner every week, so I might have to try these out!
Let me know how you like them Mary!